Salads
Red Cabbage Salad
Prep Time:
15 / 20 minutes
Cook Time:
N/A
Serves:
4/6
I had this at Le Petit Maison in Mayfair. I don’t know how close this is to their recipe, but this is a real crowd pleaser and always surprises my guests. It also brings a little Riviera sunshine to the table.
Ingredients
- 300g red cabbage, finely sliced
- 1 orange, peeled and segmented
- 1 apple, cored and diced
- A handful of walnuts, roughly chopped
- 4 tbsp large green or yellow sultanas, chopped
- Sea salt, to taste
- Black pepper, to taste
- 2 tbsp maple syrup
- 1 tbsp walnut oil
- 1 tbsp vinegar (cider vinegar recommended)
- Small bunch of chives, finely chopped
Method
1Â Using a mandolin or a very sharp knife, thinly slice the red cabbage and place it in a large bowl.
2Â Peel the orange, separate it into segments, and cut each segment into four pieces. Add to the bowl
3Â Quarter the apple, remove the core, cut each quarter in half, then dice into small pieces. Add to the mixture.
4Â Roughly chop the walnuts and sultanas, then add them to the bowl.
5Â Season with sea salt and black pepper.
6Â Add the maple syrup, walnut oil and vinegar
7Â Mix everything thoroughly until well combined.
8Â Transfer to a serving dish and sprinkle over the finely chopped chives before serving.
